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Wednesday, 26 December 2012

Peshawari Palak Paneer | Peshawari Veg Recipes

Peshawari Palak Paneer is a dish mostly eaten during winters in Peshawar. It tastes fabulous with the slightly smoky flavour which we get from roasting the tomatoes.
All the ingredients used in this recipe is perfect to keep you warm on cold winter nights, best part is  this dish has very few spices and gets ready in just 15 min. Cool right?
 
Peshawari Palak Paneer tastes best with butter naans with some onions and lemon on the side.
So do try out this yummy and unique palak paneer recipe and let me know how it turned out.
 It is best to use full cream paneer (cottage cheese) for best results
 
1 pack paneer cut in big chunks
1 bunch spinach - blanched and pureed
1 tomato
4/5 garlic
1 tbsp. sesame seeds
1 tsp cumin seeds
1 tsp onion seeds (kalonji)
2 tbsp. garlic/ginger paste
2 whole red chili
few cloves,1 bay leaf and cardamom pods
salt to taste
sugar 1 pinch
 
Before you start cooking soak the paneer in some salt and turmeric water and boil for 2 min.
Allow to drain then lightly fry on a non stick pan with a little oil.
 
 
Start by making cuts into the tomato and stuff the peeled garlic into the slits, now roast them on your gas stove till the skin turns black.
Peel out the skin and then puree the whole tomato and garlic to a paste. You will now have a lovely smoky tomato and garlic paste.



Add some ghee to a pan then add the whole spices, cumin seeds, onion seeds,  ginger garlic ,whole red chili and the sesame seeds till light brown.


Now add in the tomato and garlic paste and cook for 2/3 min
 

 
Then add in the spinach puree, sugar ,salt  and allow to cook for 5/7 min covered.
After 5 min add in the paneer pieces and cover with a lid for another 5/8 min on low ,by doing this all the flavours get absorbed into the paneer.
You can add water if you want more gravy at this stage.

 
It is ready now.
Serve hot with butter naans.

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